Chef Adam’s Fried Green Tomato BLT


Fried Green Tomatoes BLT with Bacon Aioli

This is a perfect early summer sandwich when the tomatoes are not quite ready but look great and green! This recipe also includes a bacon aioli (it’s like mayo) made with the rendered bacon fat.


Fried Green Tomatoes

2 lbs                       Fresh Green Tomatoes (sliced thick about ¼ inch)

1 cup                     Flour (all purpose)

1 TBSP                   Salt

1 TBSP                   Granulated Garlic

1 TBSP                   Paprika

2 each                   Eggs

¼ cup                    Water

1 cup                     Italian Breadcrumbs

1 cup                     Panko Breadcrumbs

As needed          Canola Oil


Method of Preparation

  1. Set up the breading – in bowl one, combine the flour, salt, garlic and paprika, in bowl two, whip the eggs with the water and in the third bowl, mix the Italian and panko bread crumbs.
  2. Place one slice of tomato at a time into the flour (shake off excess flour) then into the egg wash, then into the breadcrumbs. Do this until they are all breaded and set aside for cooking.
  3. In a sauté pan, heat up enough oil to coat the bottom of the pan (about medium high heat). Place the breaded tomato into the pan and cook for about 2 minutes on each side (be sure not to over crowd the pan) or until they begin to brown. Remove from the pan and drain excess oil on a paper towel. Set aside for later assembly.





Bacon Aioli

2 each                   Egg yolks

1 cup                     Bacon Grease (warm but not hot)

3 each                   Fresh Garlic Cloves

1 TBSP                   Salt

1 TSP                     Cayenne Pepper

Method of Preparation:

  1. In a blender (or in a food processor or in a cup with an emersion blender), mix the egg yolks until they begin to turn light yellow.
  2. While the blender is still on, slowly add the bacon grease. This process needs to be carefully done to achieve the intended results. The oil should combine with the yolks and begin to resemble a yellowish mayonnaise.
  3. Once all the grease is incorporated, add in the garlic salt and pepper and blend until smooth.
  4. ** If too thick, just add a tablespoon or two or water while mixing. If too thin, you have possibly added the grease too quickly and it is “broken”. To correct, remove the mixture into a bowl and add two more yolks to the blender and begin mixing again and repeat the process with the thin egg/grease mixture. This should correct the problem.
  5. Place into the refrigerator until needed.


Final assembly


2 slices                  Bread (toast if desired)

3 strips                  Cooked Bacon

2 leaves                Lettuce

2 slices                  Fried Green Tomatoes

2 TBSP                   Bacon Aioli

Method of assembly:

  1. On one slice of bread, spread some of the bacon aioli on then top with the bacon, lettuce and fried green tomatoes. Then spread some more bacon aioli on the top slice of bread and cap the sandwich.
  2. Slice and serve.

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